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24
in the chopped red and jalapeño peppers.
Continue sautéing for about 4 to 5 minutes,
until all vegetables are softened. Stir in the
garlic and sauté for one more minute. Stir in
green chiles and chipotle pepper.
Add chicken, broth, and salt. Select High
Pressure and set timer for 7 minutes. When
audible beep sounds, allow Natural Pressure
Release for 5 minutes and then use Quick
Release Method to release remaining
pressure. When float valve drops, remove lid
carefully, tilting away from you to allow steam
to disperse.
Remove chicken pieces and reserve in a
stainless bowl. When chicken is cool enough
to handle, remove and discard bones and
skin. Chop or shred chicken and return to
pot. Select Browning.
Combine softened butter and flour. When
mixture comes to a boil, whisk in flour/butter
mixture to thicken the chile.
Serve immediately. May be served with
shredded Cheddar cheese and sliced
avocado.
Nutritional information per serving (one cup):
Calories 248 (42% from fat) • carb. 8g • pro. 27g
• fat 11g • sat. fat 5g • chol. 89mg • sod. 332mg
• calc. 41mg • fiber 1g
Turkey Chili
Makes about 8 cups
2 tablespoons extra virgin olive oil
3 pounds ground turkey (6-7% fat)
2 cups chopped onion
1 red or yellow bell pepper, cut into
½-inch dice
4 cloves garlic, peeled and chopped
3 tablespoons chili powder
1½ teaspoons ground cumin
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1 teaspoon oregano
2 cans (14-15 ounces each) diced
tomatoes with juices
¼ cup low-sodium chicken broth or
stock
1 teaspoon kosher salt, or to taste
1 bay leaf
2 tablespoons cornmeal
Add 1 tablespoon of the oil to the cooking
pot of the Cuisinart
™
Electric Pressure
Cooker. Select Browning and let oil heat for
3 to 4 minutes. When oil is hot, cook the
ground turkey about ½ pound at a time,
adding more oil as needed, breaking up
meat with a wooden spatula, until browned,
about 3 to 5 minutes. Move meat as little
as possible while browning for best results.
Remove to a bowl as meat is browned.
Turn off. Select Sauté. Add chopped onion,
pepper, and garlic to the cooking pot.
Cook, stirring for 2 to 3 minutes until the
onion becomes translucent. Stir in the chili
powder, cumin, allspice, cinnamon, coriander
and oregano. Cook for 2 to 3 minutes until
aromatic. Stir in reserved meat, tomatoes,
chicken broth/stock, salt, and bay leaf.
Cover and lock lid in place. Select High
Pressure and set timer for 10 minutes. When
audible beep sounds, use Natural Pressure
Release. When float valve drops, turn off and
remove lid, tilting away from you to allow
steam to disperse. Stir cornmeal into chili
and select Simmer. Simmer chili for 10 to 15
minutes to allow the cornmeal to thicken it.
Remove and discard bay leaf before serving.
Nutritional information per serving (one cup):
Calories 355 (50% from fat) • carb. 14g • pro. 14g
• fat 22g • sat. fat 1g • chol. 110mg • sod. 289mg
•
calc. 51mg • fiber 4g
Meat Sauce for Pasta
Makes about 10 cups
2-3 tablespoons good quality olive oil
2 pounds lean ground beef
1½ cups chopped onion
¾ cup finely chopped carrot
¹⁄
³
cup finely chopped celery
2 cloves garlic, peeled
2 teaspoons basil
½ cup dry wine (red or white)
3 cans (14-15 ounces each) diced
tomatoes
1 can (6-ounce) tomato paste
(salt free if available)
½ cup water
1 bay leaf
1 teaspoon kosher salt
Add 1 tablespoon of the oil to the cooking
pot of the Cuisinart
™
Electric Pressure
Cooker. Select Browning and let oil heat
for 3 to 4 minutes. When oil is hot, cook
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